CN101215517A - Technique for producing germinating brown rice vinegar and products thereof - Google Patents

Technique for producing germinating brown rice vinegar and products thereof Download PDF

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Publication number
CN101215517A
CN101215517A CNA2008100193066A CN200810019306A CN101215517A CN 101215517 A CN101215517 A CN 101215517A CN A2008100193066 A CNA2008100193066 A CN A2008100193066A CN 200810019306 A CN200810019306 A CN 200810019306A CN 101215517 A CN101215517 A CN 101215517A
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brown rice
vinegar
saccharification
sprout
fermentation
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CNA2008100193066A
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CN101215517B (en
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解春艳
顾振新
韩永斌
陈志刚
杨振东
范龚健
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Nanjing Agricultural University
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Nanjing Agricultural University
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Abstract

The invention relates to a process technology of germinated brown rice vinegar and products, belonging to the technical filed of agricultural products processing, which is characterized in that the invention adopts germinated brown rice as the main raw material via saccharifying, alcoholic fermentation and acetic fermentation to obtain the germinated brown rice vinegar which contains abundant health care components such as gamma-aminobutyric acid (GABA) and the like. The method is high in industrialization degree, which reserves the functional components such as GABA and the like when obtaining the vinegar and the end product is clear and transparent, wherein the GABA content is 200-350mg/l, which is a novel health-care rice vinegar product.

Description

Production technique of a kind of germinating brown rice vinegar and products thereof
Technical field
The present invention relates to production technique of a kind of germinating brown rice vinegar that is rich in γ-An Jidingsuan (GABA) and products thereof, belong to deep processing of farm products and production technical field thereof, relate to grain processing seasonings and production method thereof.
Background technology
Sprout brown rice is that brown rice germination to a normal bud is long, obtains a kind of brown rice product of being made up of the endosperm of young shoot and band chaff layer.A large amount of proenzymes are activated and discharge in the brown rice germination process, make wherein material decomposition, transformation.Behind the brown rice germination, essential amino acids content such as Methionin, tryptophane significantly increase, but enrichment GABA in the what is more important brown rice germination process.GABA suppresses neural mediator in mammal brain, the marrow, have the activation cerebral blood flow, increase oxygen-supplying amount; Improve lipid metabolism, reduce neutral fat, alleviate arteriosclerosis; The activation renal function improves liver function, prevents physiological functions such as obesity and promotion alcohol metabolism.
Yet the sprout brown rice that is rich in GABA is at present main as staple food, seldom as the protective foods of other form of development of raw materials.With the sprout brown rice is raw material, makes the germinating brown rice vinegar that is rich in GABA, both can make full use of the paddy resource of China's abundant, can increase the popularity that sprout brown rice utilizes again, improves the national health level.
Vinegar claims vinegar, Bitters again, originates from China.Commercially available vinegar roughly be divided into make vinegar, 3 kinds of synthetic vinegar and light-coloured vinegars, what China was edible maximum is to make vinegar.The raw material commonly used that makes vinegar has rice, barley and Chinese sorghum etc.Make vinegar except that containing acetic acid, also have organic acids such as lactic acid, succsinic acid, nicotinic acid, and protein, fat and mineral substance.Make vinegar have Ginseng Extract, effect such as anti-ageing, sterilization, vasodilation and enhancing renal function.
Compare with traditional rice vinegar, germinating brown rice vinegar also contains the functional components such as GABA that sprout brown rice is brought into except that the health-care components with traditional rice vinegar, thereby the germinating brown rice vinegar that the present invention produces has more health-care effect.
Summary of the invention
Technical problem the object of the present invention is to provide a kind of novel rice vinegar goods, is main raw material with the sprout brown rice, produce be rich in GABA, the collection seasoning is the germinating brown rice vinegar goods of one with health care.
Technical scheme method detailed step of the present invention is as follows:
A kind of production technique of germinating brown rice vinegar comprises:
(1) sprout brown rice saccharification
The saccharification of sprout brown rice grain: get sprout brown rice, soak 12～24h, boiling is turned over rice and is cooled to the quick-fried waist of sprout brown rice, admixes mass ratio 3%～5% distiller's yeast, mixes the back nest thoroughly, in 25～30 ℃ of saccharification rest 24～48h.After saccharification finished, the soluble solid mass ratio of regulating sprout brown rice saccharification liquid with sterilized water was 20%～30%.
Perhaps, adopt the germination brown rice powder saccharification: sprout brown rice is pulverized through pulverizer, cross 40～80 mesh sieves, add 4～5 times water, regulate pH value to 6.0～6.5 with mass ratio 4% citric acid solution, in 85～95 ℃ of insulation gelatinization 30～45min, the back that lowers the temperature adds α-Dian Fenmei by 15～30U/g sprout brown rice, is incubated 1.0～1.5h down in 60 ℃; Regulate pH value to 5.0～5.5 of enzymolysis solution again with 4% citric acid solution, add saccharifying enzyme, be incubated 2.0～3.0h down in 60 ℃, make the soluble solid mass ratio and be 20%～28% sprout brown rice saccharification liquid by 300～600U/g sprout brown rice.
(2) zymamsis
A. yeast culture: barms is inoculated into the soluble solid mass ratio from the inclined-plane be 6.0% the malt extract medium, is that 28～30 ℃, rotating speed are to cultivate 1d in the shaking table of 160r/min in temperature.
B. zymamsis: inoculation volume ratio 6%～12% yeast culture liquid is to sprout brown rice saccharification liquid, and in 28～30 ℃ of bottom fermentations, the every 12h of preceding 2d stirs once, seals cylinder fermentation 3～4d afterwards, makes alcohol fermented beer.
(3) acetic fermentation
A. mother of vinegar is cultivated: acetic acid bacteria strain is inoculated into the acetic bacteria substratum from the inclined-plane, is that 32 ℃, rotating speed are to cultivate 36h in the shaking table of 110～140r/min in temperature.
B. acetic fermentation: after zymamsis finished, with the ethanol content that sterilized water is regulated alcohol fermented beer, making its volume ratio was 6%～8%; Add wheat bran and rice husk, its addition is 50% of sprout brown rice quality; Behind the mixing, the inoculation acetic bacteria, the inoculum size volume ratio is 8%～16%, in 28～32 ℃ of following standing for fermentation 4～6d, turns over unstrained spirits once every 24h.
(4) germinating brown rice vinegar after-ripening and can
After the fermentation ends, the fermentation unstrained spirits in salt mass ratio 1～1.5%, after-ripening 2～3d.Germinating brown rice vinegar is through after-ripening, and the vinegar secondary is drenched in extruding.Vinegar liquid during the ageing after sedimentation clarification, can in 85～90 ℃ of sterilization 30min, makes the germinating brown rice vinegar finished product to vial.Make that GABA content is 200～350mg/L in the germinating brown rice vinegar product.
Beneficial effect
The present invention is a main raw material with the sprout brown rice, and after the saccharification, the inoculation yeast bacterium carries out zymamsis, and the inoculation acetic bacteria carries out acetic fermentation.After the vinegar liquid maturation,, make the germinating brown rice vinegar that GABA content is 200～350mg/L through drenching vinegar, can, sterilization.Compare with conventional art, germinating brown rice vinegar production technique of the present invention and product have the following advantages:
(1) nutritive ingredients such as reducing sugar that contains in the sprout brown rice raw material of the present invention and total free aminoacids, more in raw materials used than traditional rice vinegar, this more helps the growth of probioticss such as yeast;
(2) yeast of the present invention inoculation is that yeast saccharomyces cerevisiae, acetic bacteria are that Shanghai makes 1.01, is safe bacterial strain, can reduce the pollution probability of assorted bacterium in the fermenting process, the rice vinegar edible safety that produces reliable;
(3) working condition of the present invention is easy to control, and the fermented liquid impurity that obtains is few, clarity is high;
(4) germinating brown rice vinegar that makes of the present invention had both had the distinctive fragrance of traditional rice vinegar, also contained functional components such as GABA, in performance seasoning effect, play a role in health care again, and be a kind of novel rice vinegar goods.
Embodiment
Sprout brown rice is provided by fiber crops Yang Hui peak, Hunan Province oiling company limited.
Embodiment 1
Get sprout brown rice, soak 24h, boiling is turned over rice and is cooled to quick-fried waist, admixes the distiller's yeast (Suzhou sweet yeast for brewing rice wine) of mass ratio 3%, mixes the back nest thoroughly, and 25 ℃ of saccharification rest 48h regulate saccharification liquid soluble solid content, and making its mass ratio is 30%.The yeast saccharomyces cerevisiae (the Shanghai enlightening is sent out and brewageed biological products company limited) of inoculation volume ratio 6%, 25 ℃ of following standing for fermentation, the every 12h of beginning 2d stirs once, back envelope cylinder fermentation 4d.After zymamsis finishes, regulate ethanol content, make its volume ratio be no more than 8%; Add wheat bran and rice husk, its addition is 50% of sprout brown rice quality; Behind the mixing, inoculation acetic bacteria " Shanghai makes 1.01 " (the Shanghai enlightening is sent out and brewageed biological products company limited), the inoculum size volume ratio is 8%, in 28 ℃ of following standing for fermentation, turns over unstrained spirits once every 24h.Acetic fermentation is during to 6d, adds mass ratio in the vinegar unstrained spirits and be 1% salt, turns over the unstrained spirits mixing, again after-ripening 2d.Germinating brown rice vinegar is through after-ripening, directly extruding drench a vinegar, add clear water immersing raw vinegar 24h afterwards, push once more two vinegar, a vinegar and two vinegar mix back can, sterilization according to a certain ratio, make that GABA content is about 350mg/L in the germinating brown rice vinegar product.
Embodiment 2
Sprout brown rice boiling, the technology that cools is with embodiment 1, admixes mass ratio and be 4% distiller's yeast, mixes the back nest thoroughly, 28 ℃ of saccharification rest 36h.Regulate saccharification liquid soluble solid content, making its mass ratio is 25%, and the inoculation volume ratio is 9% yeast saccharomyces cerevisiae, and fermenting process is with embodiment 1.After zymamsis finishes, regulate ethanol content, make its volume ratio be no more than 8%; Add wheat bran and rice husk, its addition is 50% of sprout brown rice quality; Behind the mixing, inoculation acetic bacteria " Shanghai makes 1.01 ", the inoculum size volume ratio is 12%, in 30 ℃ of following standing for fermentation, turns over unstrained spirits once every 24h.Acetic fermentation adds the salt of mass ratio 1.5% during to 5d in the vinegar unstrained spirits, turn over the unstrained spirits mixing, again after-ripening 3d.All the other steps are with embodiment 1, make that GABA content is about 320mg/L in the germinating brown rice vinegar product.
Embodiment 3
Sprout brown rice boiling, the technology that cools are with embodiment 1.Admix mass ratio and be 5% distiller's yeast, mix the back nest thoroughly, 30 ℃ of saccharification rest 24h.Regulate saccharification liquid soluble solid content, making its mass ratio is 20%, and the inoculation volume ratio is 12% yeast saccharomyces cerevisiae, and fermenting process is with embodiment 1.After zymamsis finishes, regulate ethanol content, make its volume ratio be no more than 8%; Add wheat bran and rice husk, its addition is 50% of sprout brown rice quality; Behind the mixing, inoculation acetic bacteria " Shanghai makes 1.01 ", the inoculum size volume ratio is 16%, in 32 ℃ of following standing for fermentation, turns over unstrained spirits once every 24h.Acetic fermentation adds the salt of mass ratio about 1.5% during to 4d in the vinegar unstrained spirits, turn over the unstrained spirits mixing, and all the other steps are with embodiment 1, makes that GABA content is about 300mg/L in the germinating brown rice vinegar product.
Embodiment 4
Sprout brown rice is pulverized through pulverizer, crosses 40～80 mesh sieves and makes germination brown rice powder.Be that 1: 4 ratio adds water in material-water ratio in the germination brown rice powder, regulate pH value to 6.0,85 ℃ of following gelatinization 45min with 4% citric acid solution.Amount by the 30U/g sprout brown rice adds amylase again, and 60 ℃ are incubated 1.0h down.Enzymolysis solution pH to 5.0 is regulated with 4% citric acid solution in the back, adds saccharifying enzyme with the amount of 300U/g sprout brown rice, and insulation 3.0h makes sprout brown rice saccharification liquid under 60 ℃, and its soluble solid mass ratio is about 25%.The inoculation volume ratio is 6% yeast saccharomyces cerevisiae, and all the other steps are with embodiment 1, makes that GABA content is about 240mg/L in the germinating brown rice vinegar product.
Embodiment 5
The germination brown rice powder manufacture craft is with embodiment 4.Be that 1: 5 ratio adds water in material-water ratio in the germination brown rice powder, regulate pH value to 6.5 with 4% citric acid solution, in 90 ℃ of gelatinization 40min.Press the amount of 15U/g sprout brown rice again and add amylase, be incubated 1.5h down in 60 ℃.Enzymolysis solution pH value to 5.5 is regulated with 4% citric acid solution in the back, adds saccharifying enzyme with 400U/g sprout brown rice amount, and insulation 2.5h makes sprout brown rice saccharification liquid under 60 ℃, and its soluble solid mass ratio is about 20%; Inoculation volume ratio 9% yeast saccharomyces cerevisiae, all the other steps be with embodiment 2, makes that GABA content is about 220mg/L in the germinating brown rice vinegar product.
Embodiment 6
The germination brown rice powder manufacture craft is with embodiment 4.Be that 1: 4.5 ratio adds water in material-water ratio in the germination brown rice powder, regulate pH value to 6.0 with 4% citric acid solution, in 95 ℃ of gelatinization 30min.Press the amount of 25U/g sprout brown rice again and add amylase, 60 ℃ are incubated 1.5h down.Enzymolysis solution pH value to 5.0 is regulated with 4% citric acid solution in the back, adds saccharifying enzyme with 600U/g sprout brown rice amount, and 60 ℃ are incubated 2.0h down, make sprout brown rice saccharification liquid, and its soluble solid mass ratio is about 23%.The inoculation volume ratio is 12% yeast starter kind, and all the other steps are with embodiment 3, makes that GABA content is 260mg/L in the germinating brown rice vinegar product.

Claims (3)

1. the production technique of a germinating brown rice vinegar, it is characterized in that: with the sprout brown rice is main raw material, through saccharification, zymamsis, acetic fermentation with the salt after-ripening, drench the germinating brown rice vinegar that makes after vinegar, the ageing clarification.
2. according to the production technique of the described germinating brown rice vinegar of claim 1, it is characterized in that:
(1) sprout brown rice saccharification
Sprout brown rice grain saccharification: get sprout brown rice, soak 12～24h, back boiling is to quick-fried waist, turning over rice cools, admix mass ratio and be 3%～5% distiller's yeast, mix the back nest thoroughly, in 25～30 ℃ of saccharification rest 24～48h, after saccharification finished, the soluble solid mass ratio of regulating saccharification liquid with sterilized water was 20%～30%;
Perhaps, adopt the germination brown rice powder saccharification: sprout brown rice is pulverized through pulverizer, cross 40～80 mesh sieves, add 4～5 times of water, with mass ratio is that 4% citric acid solution is regulated pH value to 6.0～6.5, in 85～95 ℃ of gelatinization 30～45min, is cooled to 60 ℃, add α-Dian Fenmei by 15～30U/g sprout brown rice, keep 1.0～1.5h; Regulate enzymolysis solution pH value to 5.0～5.5 with 4% citric acid solution, add saccharifying enzyme, be incubated 2.0～3.0h down in 60 ℃, make the soluble solid mass ratio and be 20%～28% sprout brown rice saccharification liquid by 300～600U/g sprout brown rice;
(2) zymamsis
A. yeast culture: barms is inoculated into the soluble solid mass ratio from the inclined-plane be 6.0% the malt extract medium, is that 28～30 ℃, rotating speed are to cultivate 1d in the shaking table of 160r/min in temperature;
B. zymamsis: inoculation volume ratio 6%～12% yeast culture liquid is to sprout brown rice saccharification liquid, and in 28～30 ℃ of bottom fermentations, the every 12h of preceding 2d stirs once, seals cylinder fermentation 3～4d afterwards, makes alcohol fermented beer;
(3) acetic fermentation
A. mother of vinegar is cultivated: acetic acid bacteria strain is inoculated into the acetic bacteria substratum from the inclined-plane, is that 32 ℃, rotating speed are to cultivate 36h in the shaking table of 110～140r/min in temperature;
B. acetic fermentation: after zymamsis finished, with the ethanol content that sterilized water is regulated alcohol fermented beer, making its volume ratio was 6%～8%; Add wheat bran and rice husk, its addition is 50% of sprout brown rice quality; Behind the mixing, the inoculation acetic bacteria, the inoculum size volume ratio is 8%～16%, in 28～32 ℃ of following standing for fermentation 4～6d, turns over unstrained spirits once every 24h;
(4) germinating brown rice vinegar after-ripening and can
After acetic fermentation finishes, in the fermentation unstrained spirits with salt mass ratio 1～1.5%, after-ripening 2～3d, the germinating brown rice vinegar of after-ripening, the vinegar secondary is drenched in extruding, vinegar liquid during the ageing after the sedimentation clarification, can in 85～90 ℃ of sterilization 30min, makes germinating brown rice vinegar to vial.
3. the germinating brown rice vinegar product that makes of claim 1 or 2 described production technique.
CN2008100193066A 2008-01-02 2008-01-02 Technique for producing germinating brown rice vinegar and products thereof Expired - Fee Related CN101215517B (en)

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CN101899382A (en) * 2009-05-31 2010-12-01 陈福生 Preparation method of grain vinegar with high content of gamma-amino butyric acid
CN101619284B (en) * 2009-05-20 2012-05-02 长沙理工大学 Selenium-enriched health care germ-retaining rice pear vinegar and production method thereof
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CN103190662A (en) * 2013-04-16 2013-07-10 廊坊师范学院 Germinated brown rice fruit vinegar beverage and preparation method thereof
CN103555553A (en) * 2013-11-21 2014-02-05 河北凡诺尔生物科技开发有限公司 Brown rice vinegar and preparation method thereof
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CN104109626A (en) * 2014-07-18 2014-10-22 湖北工业大学 Selenium-rich germinated rough rice/asparagus fermented vinegar and preparation method thereof
CN104212698A (en) * 2014-10-01 2014-12-17 南京飞马食品有限公司 Germinated brown rice vinegar manufacturing method
CN105018540A (en) * 2015-07-23 2015-11-04 山西梁汾醋业有限公司 Method for producing GABA (Gamma-Amino-Butyric Acid) by liquid state and solid state fermentation of acetic acid bacteria
CN105733917A (en) * 2016-04-19 2016-07-06 哈尔滨伟平科技开发有限公司 Making method of table vinegar
CN105969636A (en) * 2016-07-25 2016-09-28 福建师范大学 Making method of brown rice red rice vinegar
CN106135996A (en) * 2016-06-23 2016-11-23 黑龙江省农业科学院食品加工研究所 A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof
CN107739699A (en) * 2017-10-25 2018-02-27 桂林丰润莱生物科技股份有限公司 A kind of oat instant food of nutrition and health care
CN108315138A (en) * 2018-03-31 2018-07-24 哈尔滨伟平科技开发有限公司 A kind of production method of wine fermented with osmanthus flower
CN109504597A (en) * 2019-01-21 2019-03-22 松原市松滨老醋有限责任公司 A kind of ecological vinegar and preparation method thereof rich in probiotics
CN109554274A (en) * 2019-01-29 2019-04-02 山西农业大学 A kind of quinoa vinegar and its brewing method
CN109694830A (en) * 2019-01-07 2019-04-30 浙江千草素生物科技股份有限公司 One plant of saccharomyces cerevisiae and its identification method rich in GABA
CN110591881A (en) * 2019-07-29 2019-12-20 江南大学 Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

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CN101619284B (en) * 2009-05-20 2012-05-02 长沙理工大学 Selenium-enriched health care germ-retaining rice pear vinegar and production method thereof
CN101899382A (en) * 2009-05-31 2010-12-01 陈福生 Preparation method of grain vinegar with high content of gamma-amino butyric acid
CN102690749A (en) * 2012-06-28 2012-09-26 申健 Production method of rhus chinensis vinegar
CN102690749B (en) * 2012-06-28 2013-05-08 申健 Production method of rhus chinensis vinegar
CN103190662A (en) * 2013-04-16 2013-07-10 廊坊师范学院 Germinated brown rice fruit vinegar beverage and preparation method thereof
CN103190662B (en) * 2013-04-16 2014-08-20 廊坊师范学院 Germinated brown rice fruit vinegar beverage and preparation method thereof
CN103555553A (en) * 2013-11-21 2014-02-05 河北凡诺尔生物科技开发有限公司 Brown rice vinegar and preparation method thereof
CN103695286B (en) * 2014-01-03 2014-12-03 南京飞马食品有限公司 Method for producing beer vinegar
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CN104031815A (en) * 2014-05-06 2014-09-10 湖北工业大学 Fructo-oligosaccharide sprout rice vinegar and preparation method thereof
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CN104109626B (en) * 2014-07-18 2016-02-10 湖北工业大学 A kind of sprout brown rice rich in selenium asparagus fermented vinegar and preparation method thereof
CN104212698A (en) * 2014-10-01 2014-12-17 南京飞马食品有限公司 Germinated brown rice vinegar manufacturing method
CN105018540A (en) * 2015-07-23 2015-11-04 山西梁汾醋业有限公司 Method for producing GABA (Gamma-Amino-Butyric Acid) by liquid state and solid state fermentation of acetic acid bacteria
CN105733917A (en) * 2016-04-19 2016-07-06 哈尔滨伟平科技开发有限公司 Making method of table vinegar
CN106135996A (en) * 2016-06-23 2016-11-23 黑龙江省农业科学院食品加工研究所 A kind of vinegar beverage with fructus zizaniae caduciflorae and Semen sojae atricolor as base stock and processing technique thereof
CN106135996B (en) * 2016-06-23 2020-02-14 黑龙江省农业科学院食品加工研究所 Vinegar beverage using black rice and black beans as basic raw materials and processing technology thereof
CN105969636A (en) * 2016-07-25 2016-09-28 福建师范大学 Making method of brown rice red rice vinegar
CN107739699A (en) * 2017-10-25 2018-02-27 桂林丰润莱生物科技股份有限公司 A kind of oat instant food of nutrition and health care
CN108315138A (en) * 2018-03-31 2018-07-24 哈尔滨伟平科技开发有限公司 A kind of production method of wine fermented with osmanthus flower
CN109694830A (en) * 2019-01-07 2019-04-30 浙江千草素生物科技股份有限公司 One plant of saccharomyces cerevisiae and its identification method rich in GABA
CN109504597A (en) * 2019-01-21 2019-03-22 松原市松滨老醋有限责任公司 A kind of ecological vinegar and preparation method thereof rich in probiotics
CN109554274A (en) * 2019-01-29 2019-04-02 山西农业大学 A kind of quinoa vinegar and its brewing method
CN110591881A (en) * 2019-07-29 2019-12-20 江南大学 Lycium barbarum vinegar rich in Monacolin K and gamma-aminobutyric acid and preparation method thereof

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